Because nothing says I love you like breakfast in bed, here are two easy recipes for homemade sous-vide smoked salmon… perfect for Valentine’s day!

Both of these recipes result in perfectly moist & flavourful salmon. Sous-vide cooking allows for precise temperature control, this translates into great texture and moisture. Smokey lapsang souchong imparts its characteristic smokey-pine quality to this recipe.

Classic Smoked Salmon
225 g salmon filet
1/2 tbsp lapsang souchong
1/2 tsp coriander seeds
1/4 tsp mustard seeds
fresh dill
salt & pepper

1. Set Nomiku bath to 50 C.
2. In a food safe zip bag add salmon, tea, coriander, mustard, dill and salt & pepper to taste. Remove air from bag.
3. Once desired temperature has been reached, place bag in a water bath for 18-20 min.
4. Remove from Nomiku bath and place in an ice-bath for 2-5 min.
5. Serve with poached egg, bagels or toast, and cream cheese with chives, dill and capers.

BC-style smoked salmon
225 g salmon filet
1 1/2 tbsp maple syrup
1/2 tbsp lapsang souchong
1/2 tsp mustard seeds
fresh dill
salt & pepper

1. Set Nomiku bath to 50 C.
2. In a food safe zip bag add salmon, maple syrup, tea, mustard, dill and salt & pepper to taste. Remove air from bag.
3. Once desired temperature has been reached, place bag in a water bath for 18-20 min.
4. Remove from Nomiku bath and place in an ice-bath for 2-5 min.
5. Serve with poached egg, bagels or toast, and cream cheese with chives, dill and capers.